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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

mbrookes

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About mbrookes

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  • Birthday 07/07/1944

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  • Gender Female
  • Interests Antiques, reading, Beach Music, jazz, cooking
  • Location Jackson, MS

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  1. I cannot recommend this place highly enough. The owner is gluten free, so all of the food there is safe. They do serve glutenny bread, but he is working on getting a supplier of Gluten free. I ate grilled fish that was as good as any I have ever eaten, before or after diagnosis. If you are going tobe in Jackson, look for Eslava's on Lakeland just past Treetops Blvd. Actually, it is worth a special trip.
  2. I use Daily Chef, the house brand at Sam's Club. The only ingredients are "chicken breast meat, water and salt". Can't get much simpler than that! It is also 98% fat free.
  3. I use the Betty Crocker mixes all the time with noproblems. I make lots of stuff using the recipes in The Cake Mix Doctor BakesGluten Free by Anne Byrne. Everything I have tried from that book has been really good. She also gives info on making the recipes dairy free.
  4. Goya Products

    I use the Goya ham seasoning all the time and have never had a problem with it. That is the only Goya product I use, so I don't know about the others.
  5. I am totally distressed by the disappearance of Pillsbury's gluten free pie crust that came in a tub. It was really good. The company says they still make it, but the "product finder" says no store within 100 miles of me carries it. Can any of y'all still find it?
  6. The Glutino crackers that look like Ritz can be improved by lightly brushing them with butter, sprinkling with a little salt and running in the oven for a few minutes. By the way, why don't gluten free crackers have salt? Most don't and are greatly improved by adding it.
  7. The thing about gluten and Celiac is that you have to swallow the gluten for it to affect you. The molecule is too large to pass through your skin. Don't lick anything in your sewing room. (Sorry.Joke) As someone said earlier, it can take several days for a gluten reaction to occur. Perhaps you ate something the day before going into your sewing room. Sounds to me like you need to start looking for a new problem. Perhaps an allergy? Engage your medical provider and insist that he/she pay attention to your problem and help solve it.
  8. How serious?

    If you are just starting out, it can seem overwhelming. Let me help a bit: Bad news: You have an incurable disease. Good news: Your disease requires no surgery ormeds. All you have to do is be very careful with your food. You are starting off at a wonderful time. Because of all the fad dieters who have gone gluten free, there is a wealth of prepared food available and competition among producers to make it better and better is keen. More food service workers know what gluten is and how to avoid it. Many of the very best (and best for you) foods are naturally gluten free. Shop the perimeter of the grocery store. Fresh fruits and vegetables, dairy products and meat are all gluten free. Now look how much longer the good news is than the bad. And there is lots more good news. Read these forums to learn new recipes, safe prepared foods and a wealth of other useful information. Don't let the exaggerators scare you. Be sure the information you rely on is up-to-date. Times have changed, generally for the better. if you have questions, this is a good place to get reliable information. Good luck and good health to you.
  9. By law, the food cannot be labeled "gluten free" unless it has been tested to below 20ppm. That doesn't mean anything not so labeled is unsafe; it just means it has not been tested. Apples are not labeled gluten-free, but they are. See?
  10. Rotisserie Chickens

    Wish we had a Costco. The chickens I get at Sam's are really good, and as others have said, cheaper than buying a raw one. I have never had trouble from eating the chicken and I eat it in one form or another for three days when I buy one. They are huge. Reminds me of Dorothy Parker's saying "The definition of infinity is two people and a ham".
  11. thanks for the info, especially the recipe. I am really lazy and liked the convenience. The already prepared ones in foil pans are not the right size for my pies. Ah, well, back to the kitchen.
  12. The pie crust dough in a tub has disappeared from all stores in my area. Has this happened in other areas (I'm in central Mississipp)? I loved it for the convenience, and it made a pretty good crust.
  13. Cookbooks

    Most recipes from any cook book can be easily adapted to gluten free. This excludes baking, which is a whole other can of worms. As for Crock pot recipes, I love Phyllis Pellman Good's "Fix It and Forget It" and "Fix it and Forget It Lightly". These are paperback and not too expensive.
  14. Not all Whole Foods are created equally. My Whole Foods generally doesn't carry the great stuff y'all talk about. Somehow, it is thought that we Southerners don't really deserve the good stuff. (That was snarky. Sorry, but the stores I have been to up north have SOOOOO much more gluten free than mine does.)
  15. My immediate suspicion is that they do not want to go the the bother and expense of testing for gluten. As I understand the law, the product must test at 20 ppm or below to be labled "gluten free". If the company has not changed anything, you are in no more danger than when the product was marked gluten free. I fear that we will see more and more products drop the "gluten free" label to avoid the expense of testing.